Banana Nut Soft Serve [Two Ingredients, Dairy-Free, Sugar Free]
Posted: June 8, 2013 Filed under: Breakfast Foods, Desserts, Fruit Dishes, Gluten Free, Snacks, Toddler-Approved, Uncategorized, Vegan, Vegetarian | Tags: banana nut soft serve, banana soft serve recipe, dairy-free, gluten-free, peanuts, sugar-free, vegan Leave a comment »
Jackson is 22 months old now and at that stage where he’s learning new words every day and starting to string together words to make phrases and sentences like these:
“Hoo Hoo” (Whoohoo whith his hands thrown in the air.)
“Cool man” (I don’t know where he picked up this phrase, but it’s super cute.)
“Yayyy, I did it!” (Even if he didn’t actually do whatever IT is, he celebrates every little effort with such enthusiasm. It’s contagious.)
“Leeeeeet’s GO!” (That combined with “Run momma” is turning him into a little personal trainer!)
“Yes.” (Finally, he is saying “yes,” instead of always “no,” in the most adorably assertive and confident way.)
Of course, with this precious phase, also comes the less than adorable phrases, like “Chur turn” (Your turn…which actually means my turn. And it’s always “chur turn”) and “Miiiine!”
My favorite phrase of late, though, is “Tank choo ma ma.” He emphasizes each syllable and I can tell he really has to work to say it. It’s a sweet labor of love and it’s reserved for his truly most satisfying moments of deep gratitude, like when I served him chocolate “ice cream” made of bananas and cocoa for a morning snack last week. “Choc! Tank choo ma ma!”
This idea for banana soft serve has been circulating for years. It’s not new, but I’ve turned a few people toward it this week with my Instagram picture of Jackson enjoying his morning ice cream treat and thought maybe some of our readers have yet to try it as well. The basic recipe is just frozen bananas processed in a blender. It’s magical! The bananas just whip right into a thick creamy soft serve that is delicious on it’s own. You can make all sorts of flavors: chocolate peanut butter, strawberry banana, cinnamon and sugar…wherever your taste buds take you. This version is one of my favorites. You can use peanut butter instead of peanuts, but I really love the texture and flavor from the whole peanuts.
Ready in under five minutes, it makes the perfect healthy summer snack, or even breakfast. You’ll earn some serious cool mom or dad points putting a bowl of this in front of your kids first thing in the morning!
Banana Nut Soft Serve
Serves 2
Ingredients
2 frozen bananas, cut into 1-2 inch pieces
2 tablespoons peanuts (I used organic unsalted)
sprinkle of sea salt (unless peanuts are salted)
Directions
Put ingredients in a food processor and blend, stopping and scraping the sides as needed until it turns to the texture of a thick soft serve ice cream. Then stop. You don’t want to over blend or it will have more of a melty soft serve texture (not bad, but not as good either).
For this portion size, I use the smallest bowl on my food processor so I don’t have to stop and scrape the sides as often. (It will be very loud at first, that’s okay, just be prepared.)
Serve immediately with a few extra peanuts and another sprinkle of sea salt on top for some extra crunch. I’ve heard this does not refreeze well, though I’ve never had any left to try. 
You can buy yourself a little time keeping it chilled in the freezer, but it’s best to serve right away.
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The site URL:
http://welaughwecrywecook.com
The Title: Banana Nut Soft Serve
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Have you made Banana Soft Serve?
What are your favorite flavor combinations?
What are your favorite toddler phrases and phases?
A little book update:
Zondervan, our publisher, has been so supportive of our book (coming out August 6). We’re having such a great publishing experience! They just decided to do an audio version of We Laugh, We Cry, We Cook and invited my mom and I to record it. One of us will be recording in the studio most of the week, each of us having two 5-7 hour days in studio. Prayers for good health appreciated. The following week I’m heading to Colorado (with Jackson in tow) to join mom for a photo shoot for a major Christian publication. We’re so grateful for all the encouragement and support we’ve received…and for our fabulous readers at the blog.
We also got all of the endorsements in for the book. Wow! We are floored by the generosity of our fellow authors. Click on the picture of the book above to read the endorsements and find lots of knew authors to friend and follow.
Savory Turkey Burgers with Quick Mango Red Pepper Chutney
Posted: June 6, 2013 Filed under: Asian Dishes, Chicken, Main Dishes, Turkey, Uncategorized | Tags: balsamic vinegar, brown sugar, burgers, chutney, green onions, mango, red pepper, turkey Leave a comment »
(Becky, the Mama.)
A family story pops up almost every Thanksgiving. Decades ago, my adorable cousin Kenny, about age five, tiny and wearing enormous glasses took a bite of the day’s celebrated roast bird, smiled, and then with a slow southern munchkin voice, asked my mom, “What kind of chicken is this Aunt (pronounced “Ain’t”) Ruthie? Tur-key?”
I must confess, I’m not a big fan of turkey (even cousin Kenny’s “chicken kind of turkey”) — as it too often tends toward dry and flavorless. I’ve found three exceptions, however. One is a recipe for marinated grilled turkey tenderloin. Moist, delicious, a family favorite. Another is a savory-sweet recipe for Asian turkey meatballs. Finally there is this creation for savory turkey burgers loaded with flavor and topped with a sweet and spicy quick mango red pepper chutney. It’s beautiful on a serving plate, plus budget and waistline friendly dish. Yummy paired with a side of jasmine rice and my simple sesame avocado cucumber salad. For vegans or vegetarians, trying grilling Field Roast Apple Sage Sausages, and then simmer them in the sauce a few minutes before serving.
Savory Turkey Burgers with Quick Mango Red Pepper Chutney
Makes 6 to 8 patties depending on size you prefer
Burgers
1 lb ground turkey (you can also use ground beef if you prefer)
1 lb sweet Italian turkey sausage, out of casing and crumbled
2 t. seasoned salt or grill seasoning
1 egg
1/3 c. soft bread crumbs
Sauce
½ cup chicken or veggie broth
1 /4 c. brown sugar
1 T. Dijon mustard
1/3 c. red wine or balsamic vinegar
Pinch salt and pepper
1 fresh mango diced (Or 3/4 c. fresh pineapple, chopped, is also delicious if you prefer)
1 roasted red pepper, diced
2 green onions, chopped
Directions:
Mix the ingredients for turkey burgers together and form into patties, any size you like. Grill or sauté with a little olive oil until brown and caramelized on the outside, cooked through on the inside. (You can cover the pan once the burgers are brown on the outside and let simmer a bit more if they need to cook through more on the inside.) Remove from pan to a plate, cover with foil to keep warm and let juices redistribute. To the same skillet, add veggie broth, brown sugar, mustard and vinegar to skillet. Turn heat on high to bring to boil and then back heat down to a simmer, until sauce begins to get thicken.. Add mango, red pepper and onions, pinch salt and pepper continue to cook until the chutney is hot again. Serve a spoonful of warm sauce over turkey patties.
Vegan or Vegetarian Alternative: Use Field Roast Apple Sage Sausages, split down the middle length-wise. Brown in a little olive oil, then continue recipe above.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Savory Turkey Burgers with Quick Mango Red Pepper Chutney
The recipe URL: http://wp.me/p1UwM9-ZD
This was printed from: We Laugh, We Cry, We Cook
Quick Skillet BBQ Chicken Thighs (or “Calm Down” Chicken)
Posted: May 30, 2013 Filed under: Chicken, Main Dishes, Uncategorized | Tags: "Calm Me Down" Chicken, Bar-b-que chicken, BBQ chicken, easy, quick, thighs 2 Comments »
(Becky, the Mama)
We have been cleaning, decluttering and staging our house to sell. That sentence sounds so simple, but this has been the hardest physical work I’ve done in my life. I actually lost weight, even though –during the dawn to dark labor — I went on a two week drive-through-burger diet. And this, after two months of being mostly a healthy vegetarian and loving it. What can I say? Even for an avid foodie, there are times that McDonalds Happens.
Now we are “showing our house” — and this means that three adults and one six-year-old grandson have to keep our home mostly perfect, at all times, prepared for the random call from a realtor who wants to bring a client by to see it. We’ve been averaging about two showings a day, which has really cut into my napping and cooking time. Not to mention the toll it has taken on what’s left of my sanity.
Finally, this week, I had a few precious “spare” minutes and –determined not to eat another meal in a box, sack, or bucket –I decided to cook my simple recipe for quick bar-b-que chicken thighs in a skillet. My grandson George’s diet that day consisted of way too much sugar and carbs. He’d been hyper and cranky when I finally settled him down to eat a plate of this succulent, sweet and savory chicken dish. He ate as if in a happy trance, and then asked, “Nonny, can I please have some more of that Calm Down Chicken?”
If your life is a busy as mine right now, you don’t have time for lots of ingredients or a great big mess or something that’s going to take more than 10 minutes to throw together for supper. I bequeath to you this recipe for “Calm Me Down” BBQ Chicken Thighs.
P.S. An additional recipe comment from George: “Nonny, tell the people that this chicken also gives you en-gerny and makes yous muscles strong.” So there ya go.
Nonny and Georgie, happy together. This day he was a musician at Kindergarten Circus. But more often he is my sous chef.
Quick n’ Easy Skillet BBQ Chicken Thighs (or “Calm Down” Chicken)
Serves 2-3 people
Ingredients
6 boneless chicken thighs
Grill or Steak seasoning (or your favorite seasoned salt)
1/3 to ½ c. BBQ Sauce (I like Sweet Baby Ray’s)
Dash hot sauce if you like your Bar-b-que Spicy
1 – 2 T. olive oil
Directions
Put oil in a skillet (preferably an iron skillet), so that it covers the bottom of your pain in a thin layer. Turn the stove up to high heat. Rinse chicken thighs with water and then pat with paper towel until fairly dry. Flatten out the thighs a bit with your hands, and then sprinkle both sides with grill or steak seasoning or seasoned salt. Place in super hot skillet, being careful not to overcrowd. Cook until one side is golden brown and then flip and cook the other side until it is the same. Pour BBQ Sauce over the top of the thighs (adding a few shakes of hot sauce if you prefer spice), cover the skillet and then turn down the heat to medium and cook about another minute (to make they are thoroughly cooked). Finally remove the lid, crank heat up to medium high and cook the thighs until the sauce that has dripped to the bottom of the pan begans to thicken and caramelize. Turn chicken again, coating all sides with thickened sauce. Serve. (It is delicious and pretty to serve this on one big plate, with slices of fresh pineapple tucked around and if you like them, a sprinkle of green onions or chives.)
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Quick Skillet BBQ Chicken Thighs
The URL:http://wp.me/p1UwM9-X2
This was printed from: We Laugh, We Cry, We Cook
Simple Lentil Soup
Posted: May 9, 2013 Filed under: Gluten Free, Main Dishes, Soups, Toddler-Approved, Uncategorized, Vegan, Vegetarian | Tags: 30 minute meals, gluten-free, high protein vegan meal, simple lentil soup, vegetarian lentil soup 2 Comments »
Last week Jackson and I flew to Colorado to stay at my mom’s for a few days. It was one of the best visits we’ve had there. Jackson adores his Nonny and Poppy and he’s finally big enough to really play with his big cousin George, whom he thinks hung the moon. Jackson asks for George every day. Every single day. So we watch a lot of videos to hold him over between visits. And George is so good and patient with his little cousin.
The day we flew in, May 1, it snowed and snowed and snowed all day. Not your typical spring visit, but we made the best of it. It’s not every year you see snow in May.
Cousins George and Jackson, buddies for life.
No time like snow time to learn to ride a bike.
This Texas boy has never seen this much snow. He loved it.
The next day, we had pictures scheduled for the book. The sun came out, the snow mostly melted and we were able to get some great shots thanks to our fabulous photographer Molly McMillan. This one will be used for the back cover.
Because one of us is usually behind the camera, I don’t have many pictures of me and my mom. These pictures are one of the many blessings that have come from doing this blog and book together.
After the photo shoot, we were pretty wiped out…and hungry! We both declared we were retiring from our one-day modeling career. Way too much work and not enough food!
With my sister-in-law Julie heading back to the house with the boys and Greg (mom’s husband) on his way home, we quickly transitioned from top models to cooks in the kitchen. Mom was going to run to the grocery store to get fixins for Messy Greek Sandwiches and Reubens and I’d get started on some kind of soup to go along. I rummaged through her pantry and held up a bag of lentils, “How about lentil soup?” “Perfect! I’ve had those lentils for months and wasn’t sure what to do with them,” she admitted. “Oh it’s so easy,” I told her. “It takes no time to get started and will be finished simmering by the time you’re back from the store.” Mom headed to the grocery store and I got started chopping onions and carrots. By the time Julie walked in with Jackson and George, I had the soup covered and simmering, happy to step out of my author/foodie hat and into mommy and auntie role again.
Mom came home from the store and said the house smelled just like her Nonny’s, my great grandmother’s, kitchen. I didn’t know her well, but I’ve heard story after story of her in the kitchen. She was quite the cook. One of my favorite pictures of her is one of her standing in her old 1950s kitchen with a yellow apron tied around her neck. Something about recreating the comforting tastes and smells from her kitchen makes me feel connected to her. I can imagine her cooking up a simple soup like this to feed her nine children on their very tight budget.
What foods and smells bring back childhood memories for you?
Simple Lentil Soup
Makes 3.5 quarts
1/2 cup onion (~1 small or 1/4 big onion), diced
4 carrots, diced
2 celery sticks, diced
Olive oil (enough to coat pan)
1 lb lentils, sorted for rocks and rinsed
8 cups veggie broth (2 quarts)
1 32 oz can diced fire roasted tomatoes
2 teaspoons steak seasoning
Salt to taste (may not need if broth has salt)
In a large pot, sauté onions, carrots, and celery in olive oil (or 1/2 cup of broth for a no fat version) with a pinch of salt until softened. Add lentils and tomatoes and broth. Cover and bring to boil. Uncover and lower to a simmer. Cover and simmer on med low for 20-30 min until lentils are cooked through. Season with steak seasoning and salt if needed.
I served this with crackers, roasted brussel sprouts, and smoky garlicky collard greens. It was husband and toddler approved.
Notes: I’ve found the type of pan and burner I use causes cook times to vary a lot. My heavy duty pans cook much quicker on my flat top stove than my old cheapies that don’t have that nice heavy flat bottoms…so cooking times may vary. It took closer to 45 minutes to cook on my mom’s gas stove top, but I think I may have left the pot uncovered there. If your pots tend to heat up slowly, give yourself some extra time.
This was printed from: We Laugh, We Cry, We Cook
The site URL:
http://welaughwecrywecook.com
The Title: Simple Lentil Soups
The URL: http://wp.me/p1UwM9-YF
Trail Mix Parfaits
Posted: April 29, 2013 Filed under: Breakfast Foods, Desserts, Gluten Free, Snacks, Uncategorized, Vegan, Vegetarian | Tags: chocolate for breakfast, healthy desserts, healthy snacks, trail mix parfaits, vegan snacks Leave a comment »
I have to admit, I’ve not been doing a lot of recipe creating lately. With the book editing and recipe testing process, I think I’ve caught a case of creativity burnout. When this happens, I know it’s time to break out my cookbooks and open up my pinterest boards and go back to where my passion for cooking began: following recipes. Following a good recipe is like doing a puzzle. Corners go here, edges go there, this piece goes here, this piece goes there … and before you know it you’ve methodically created something new and complete … and lovely … and hopefully delicious, in the case of recipes.
When I haven’t been following other people’s recipes lately, I’ve been throwing together salads and smoothies from the greens in my garden. This is my first year to have a garden. I’ve already killed all the tomatoes and peppers and most of the herbs, but my greens are growing like weeds. I’ve not made anything terribly innovate with them yet, but oh my goodness, the simple pleasure of walking out my back door, picking some fresh spinach or swiss chard and enjoying a meal with it minutes later. I have been missing out!
I plan on doing a garden post and a recipe round up post soon with some of the hits during my recipe creating hiatus and my adventures as a newbie gardener.
Though my creativity neurons took a leave of absence, I think they may be slowly returning. I’ve made a few very simple recipes the last few days that have knocked my socks off. Like canteloupe dressed with honey, lime, and cayenne pepper or Tajin seasoning. So simple, yet so delicious. Or like yesterdays breakfast, a Trail Mix Parfait: layered ingredients you’d typically find in trail mix, like nuts and seeds and dried fruit and chocolate, slightly warmed and topped with diced bananas. Can I just say, yum!! I just had it again and thought, maybe I finally have a recipe worth blogging after my long dry spell. It’s kind of a recipe that’s almost not a recipe, but it’s so good, it’s worth putting out there anyway. I hope you enjoy it as much as I do.
Other noteworthy updates:
- I’m guest pinning this week at The Christian Mama’s Guide facebook page on Cooking with Kids. Come join us there for fun ideas to get your kids excited about food. Just in time for summer when the kids will be home “helping” you in the kitchen, whether you like it or not!
- My lovely co-blogger and mother had a birthday a couple of weeks ago, and I totally missed a chance to do a birthday post. Mom, I love you! Happy Birthday. I cannot believe we get to share so much of our life together, from work to play, even when we are far away.
- Jackson and I are heading to Colorado this week to spend a few days at my mom’s. We’re taking publicity pictures for the book, having a meeting with our editor about the next book, and hopefully spending some quality time cooking together in the kitchen … with Jackson and my nephew George sitting on the counter helping us.
And now for that recipe I promised….
Trail Mix Parfaits
Serves 1
1/2 cup nuts (pecans, walnuts, almonds, mixed nuts–I like unsalted walnuts or pecans best)
2 tablespoons dried fruit (like raisins, dried cranberries, blueberries, or bananas)
1 tablespoon seeds (like hemp, sunflower, chias, or sesame)
2 tablespoons chocolate chips (I like the dairy-free, soy-free ones by Enjoy Life)
2 tablespoons diced bananas or yogurt (like So Delicious Coconut Yogurt)
Directions
In a glass bowl or glass, layer nuts, dried fruit, seeds, and chocolate chips. Warm in microwave for 30 seconds or until chocolate just starts to melt. Don’t let chocolate burn. Top with bananas and/or yogurt. Enjoy.
If you gently stir it as you eat, the chocolate will coat the rest of the trail mix. Oooey, gooey gooodness.
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http://welaughwecrywecook.com
The Title: Trail Mix Parfaits
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Ultimate Lemon Drop Martini with Fresh Raspberries
Posted: April 10, 2013 Filed under: Cocktails, Uncategorized | Tags: best, cocktail, lemon drop, lemon juice, lemon peel, lemon zest, lemoncello, martini, raspberries, ultimate, vodka 4 Comments »
(Becky, the Mama.)
There’s something so right about snow in the winter. Chestnuts roasting, Jack Frost nipping, sleigh bells ringing… Let it snow! Let it snow! Let it snow!
But when it is mid-April and barely a daffodil has bloomed in my yard, there’s not a speck of green or a bud on the tree, and you look outside expecting to hear birds singing and instead you see snow blowing… it is just plain WRONG.
I adore Colorado ¾ of the year, but I’ve got to find a way to get outta here in Spring when my native Texas eyes long to behold green, my skin aches for the warmth of the sun, and the cook in me is ready to fire up the grill on the patio, and mix a refreshing cocktail as Greg and I visit on the porch swing.
Yesterday, while we were experiencing this out the patio door…
….I decided it was time to take the weather into our own hands. We’d simply have to make our own sunshine. Out came a bag of fragrant lemons and my handy juicer. Then, vodka and bottle of Italian lemoncello- a gift from my thoughtful friend Lucille, upon her return from Europe. Finally, just to show off, I pulled a fresh basket of raspberries out of the fridge and plopped them on the counter too.
Now then, wasn’t it pretty? Things were looking brighter already.
I do not like to boast, but may I just say, I make the best Lemon Drop Cocktails around? Not too sweet, not too tart. Plenty of real lemon flavor. And when you float a few brilliant red raspberries in this refreshing drink, and add a lovely twist of lemon peel, really, who cares if it’s April and there’s still stubborn case of Winter lingering outside your window?
Inside, we stayed happy and cuddled by the hearth, toasting the (eventual) coming of Spring.
Cheers!
In the midst of winter, I found there was, within me, an invincible summer ~ Albert Camus
Ultimate Lemon Drop Martini with Fresh Raspberries
1 part fresh squeezed lemon juice
1 part lemoncello liqueure (It is found in most liquor stores on the liqueur aisle. It is made from vodka, sugar and the zest of lemon)
1 part vodka
twist of lemon peel slice, and 3 fresh raspberries per glass
Ice for shaker
Sugar for rim, if desired
Pour first 3 ingredients over ice into a martini shaker. (For a generous martini, I use about a 1/4 cup of each “part” per person. For less Spring-deprived people, living in balmy southern climates, this will probably make enough for two people. But if you are still living in places where you are shoveling your driveway in mid-April, go for the generous pour.) Shake, shake, shake your winter blues out. Rub a bit of fresh lemon juice around the rim of a martini glass, then dip in a shallow plate of sugar to line the rim. Drop in 3 fresh raspberries and a twist of lemon peel.
* If you prefer a sweeter cocktail, add a little agave nectar or simple syrup.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title:Ultimate Lemon Drop Martini with Fresh Raspberries
The URL:http://wp.me/p1UwM9-X2
This was printed from: We Laugh, We Cry, We Cook
Miss Vickie’s Sugar Cookies (Egg-free and optionally dairy-free)
Posted: April 7, 2013 Filed under: Cooking with Love, Desserts, Kids Cooking, Toddler-Approved, Uncategorized, Vegan, Vegan Options, Vegetarian | Tags: best sugar cookies ever, dairy-free sugar cookies, egg-free, eggless sugar cookies, made with powdered sugar, miss vickies sugar cookies, quick and easy, vegan sugar cookies Leave a comment »
Jackson and his Mimi starting a tradition with these egg-free and optionally dairy-free sugar cookies.
Have you ever met a woman who was beautiful, had an equally beautiful family with grown children who are best friends with each other, whose home is fit for the cover of Southern Living magazine, who loves Jesus, who crafts and entertains and cooks, and well, who you just might hate for being so together if it weren’t for how kind and caring and generous she was; and instead of envying her, you kind of just hope she’ll adopt you? I have. Her name is Miss Vickie.
Miss Vickie is Jared’s best friend Nick’s mom. Vickie and her husband Roger own three Chick-fil-A’s in our area and have raised entrepreneur-minded, self-motivated, creative kids. I wrote most of We Laugh, We Cry, We Cook, at Nick’s co-working space in Dallas, Common Desk, the first of its kind in the metroplex. Natalie, Miss Vickie’s daughter, is one of the most creative people I know. Her blog is so inspiring for crafty (or wannabe crafty) mamas!
Apparently, the creative genes run deep. Miss Vickie is kind of famous in these parts for her sugar cookies. If you’ve been to her house, you’ve probably seen a jar full of these soft, buttery cookies in an array of pastel colors and cute shapes, and may have even been sent home with a mason jar full of them. The recipe was created and passed down by her Italian family, the Spinelli’s, years ago.
How much do you love this handwritten recipe?
Surprisingly, it doesn’t call for any eggs and since it calls for margarine, swapping Earth Balance is a no-brainer to make them dairy-free too. She says she’s never come across a recipe quite like it and neither have I. They are so light and almost melt in your mouth.
My mother-in-law Rhonda and Vickie have been friends for as long as Jared and Nick have been buds. Through vacations and ball games and girlfriend getaways, they’ve shared a few of these cookies over the years. And now they are sharing them, as Nonna and Mimi, with their grandkids. Nostalgia.
We went to one of our favorite getaways out in East Texas over Easter weekend with Jared’s parents. Early Saturday, it was rainy and cold, so Mimi and Jackson baked the morning away, while I snapped photos. We declared it an official Easter tradition.
Mix the ingredients.
This is a perfect recipe for kids to help with. Simple ingredients. Simple steps. Edible dough.
Taste for quality control.
Yep, it’s yummy.
“Flour” your board with powdered sugar.
I could just eat him up. 
Press or roll the dough.
Mimi and Jackson making sweet memories.
Cut out your shapes with cookie cutters.
Cooking with kids is neither neat or orderly. Luckily this dough is soft, pliable, and forgiving. Just roll it back up and press it down again to start over.
Bake, cool, and ice.
Pick your color, any color.
Decorated with love (not skill).
Eat.
Debating on whether or not he should eat his sugar cookie masterpiece.
Clean Up.
This boy loves a vacuum like nobody’s business.
Thank you Miss Vickie, for sharing this family recipe with us and allowing me to share it with our readers!
Miss Vickie’s Sugar Cookies
Makes about 24 cookies
Ingredients
1 cup margarine (or Earth Balance)
1/2 cup powdered sugar (plus some to powder table)
2 1/4 cups flour
1/4 teaspoon salt
Icing
1 cup powdered sugar
1 tablespoon water
1/2 teaspoon vanilla
food coloring
Directions
Preheat oven to 350 degrees. Mix margarine, powdered sugar, and vanilla with a mixer. Stir in flour, a little at a time, and salt. Powder the table with powdered sugar. Roll out dough 1/4 inch thick. (The dough is very soft, so we just used our hands for this step.) Use cookie cutters to cut out cookies. Lay them on an ungreased cookie sheet. Bake for 7 minutes. Allow to cool. Decorate with icing.
This was printed from: We Laugh, We Cry, We Cook
The site URL:
http://welaughwecrywecook.com
The Title: Miss Vickie’s Sugar Cookies
The URL: http://wp.me/p1UwM9-WH
For Pinterest:
Becky Johnson
Rachel Randolph
